I tried it tonight. Frankly, couldn't tell much of a difference.
I had fun with my garden. Rubbed Mr. Steelie Salgato with fresh basil, thyme and parsley and chives...

then, made a spinach, walnut, and raspberry salad.

Then, took a round of focaccia and brushed it with olive oil and covered it with tomatoes and mozzarella and garlic. (YUM!)

That, and some white/wild rice, and what a dinner!

Jen

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“Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming "Whoo hooo! What a Ride!”

Wildwood is my son Andrew's favorite place to eat. (No wonder, huh? Gee!)

Anyhow, he's been begging me to cook it like they do.

I tried! It WAS good, though!

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“Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming "Whoo hooo! What a Ride!”

Andrew has expensive taste. I have seen salt uncrusted fish and beef. It makes a crust around the meat and I guess it steams and bakes it at the same time. You break the crust off and presto...........yummies.

BCF

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What's so funny about peace, love, and understanding?

Andrew always has had expensive taste. He was the only kid I knew that at four years of age, knew the names and the tastes of 10 different sauces.

"Mommaaaaaa... Bearnaise, please..."

David was always simple. His nickname is "deedeecakes" because all he ever wanted was pancakes.

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“Life should not be a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming "Whoo hooo! What a Ride!”

Even though I am an avid, addicted fishermen I really can't eat the stuff. I know this sounds strange and it does to everyone I know but I find joy in the experience of catching and preparing for others to enjoy so the cycle is complete!

I get tons of kudos on my blackened steelhead, ever try it? It is so easy and will bring tons of raves from everyone you are treating and they will ask for it over and over, believe me I have heard it. Here is how I make it.

Take a fresh steelhead and steak it

Go to the grocery store and in the meat department you will find cajun spices in a shaker container, don't have a preference.

Need a cast iron pan, if available but a heavy pan will work

Take the pieces of steaked steelhead and coat each side with the spices

Heat your pan with either olive oil or preferably peanut oil as hot as you can get it (only need enough to cover the bottom of the pan about an 1/8 of an inch). If you are doing this on the inside stove be sure to turn on the exhaust fan, it is really important.

Carefully place the steaks into the super heated pan, you will get smoke from this so that is why the exhaust fan is needed. Cook for maybe 1 - 2 minutes per side and remove from the pan.

Allow the pieces to set up for a minute before serving and you will get an incredible dish of blackened steelhead! The fish will have a black, spicy crust on the outside and be nice and tender on the inside as the searing locks in the juices and flavor. Serve with your choice of sides.

Whenever I make this and people are over that know it, I have to beat them off the fish when it comes out of the pan, it is that good!